Hi Everyone,
I just found this website and and forum yesterday and am wicked siked! (yes, I am from Massachusetts if you didnt recognize the phrasing) I just got a brinkman offset smoker for my bday and am going to use it this weekend for the first time so I am a Total Greenhorn. I've been researching a bunch of things to get started and have a few questions for some of the guru's out there.
I planned on using charcoal and was curious if you could/should typically add in some wood chunks for the first few hours of smoking? They sell bags of hickory chunks at the grill store and I was going to pick up a bag, so if you do add in a few wood chunks, would you soak them at all first or are the pre-bought chunks ok as is?
I read a few posts rergarding modifications to this style of smoker to aid in heat retention? Are any of these modifications fairly easy and uncomplicated? I did sign up for the ecourse and read the first chapter so forgive me if this is covered in the later lessons... just want to learn as much as I can.
Cheers
I just found this website and and forum yesterday and am wicked siked! (yes, I am from Massachusetts if you didnt recognize the phrasing) I just got a brinkman offset smoker for my bday and am going to use it this weekend for the first time so I am a Total Greenhorn. I've been researching a bunch of things to get started and have a few questions for some of the guru's out there.
I planned on using charcoal and was curious if you could/should typically add in some wood chunks for the first few hours of smoking? They sell bags of hickory chunks at the grill store and I was going to pick up a bag, so if you do add in a few wood chunks, would you soak them at all first or are the pre-bought chunks ok as is?
I read a few posts rergarding modifications to this style of smoker to aid in heat retention? Are any of these modifications fairly easy and uncomplicated? I did sign up for the ecourse and read the first chapter so forgive me if this is covered in the later lessons... just want to learn as much as I can.
Cheers